There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. With the weather gone to cold drizzle I find myself using the Crock Pot more and more. Once the food is in the slow cooker, it can be turned on low and ignored for a few hours. Well, it could be ignored if it didn’t fill the entire house with savory aromas.
Slow cooker recipes can be done in the Dutch Oven over coals, although they will require periodic attention to ensure even cooking.
Chuck Roast and Mushroom Gravy Recipe
- hunk of chuck roast
- dash of olive oil
- mushrooms
- 1 large yellow onion, chopped
- 2 cups onion soup
- 1 cup whole milk
- 1 1/4 cups cider
- a bit of cornstarch or flour to thicken gravy
- salt, pepper, and thyme – season to taste
Heat olive oil in cast iron skillet and sear the chuck roast, browning on all sides in the hot oil. Place into slow cooker. Add mushrooms and onion around the chuck roast. Mix the soup, cider and seasonings and pour over the roast. Warm the milk and stir it in separately, a little at a time, to prevent it from breaking – or not. You probably won’t be able to tell the difference, once the gravy is made. Cover the Crock Pot and set on high for 20 minutes then turn down to low. 6. Cook for another 4-5 hours until the roast pulls apart easily. Remove and plate.
Whisk the mushrooms and onions and drippings and flour and/or cornstarch together to make gravy. Add more seasoning if needed. Heating it in a skillet , stirring while it bubbles will help it thicken. Serve over the beef. This goes well with riced potatoes, so save a little gravy for them. Parsnips and carrots, drizzled with olive oil and roasted also go well with this dish.
